Brugmann

The story

Brugmann: Modern Cuisine in Brussels | Michelin-Recommended Fine Dining

Brugmann

In a stately townhouse steps from place Brugmann, chef Matthias Van Eenoo runs a kitchen that is both precise and personal. The restaurant occupies an old mansion whose grand rooms have been reimagined by interior architect Annie Mesmin, who brought a contemporary yet bourgeois warmth to the spaces. They open onto a terrace that borders the Abbé Froidure park—once the house’s own garden—making it perhaps the most beautiful outdoor dining spot in Brussels.

Van Eenoo, a Belgian chef who grew up in Provence, trained in Paris with Alain Senderens (two Michelin stars) at Lucas Carton, then with Yann Tanneau and Christophe Aribert (two stars) at the Mama Shelter near the Opéra Garnier, and with Serge Gouloumès (one star) at Le Mas Candille. He returned to his roots in 2015 to open Brugmann.

His cooking is described as fine, innovative, and seasonal. It draws from market produce and revisits classics with clean, graphic lines and an unexpected ingredient here and there—traditional French gastronomic cuisine modernised without losing its soul. The restaurant offers three menu experiences: a three-service Découverte, a five-service Expérience, and a nine-service Signature. A business lunch is also available.

The wine list, curated by the head sommelier, features over 120 references updated each season, with several grands crus served by the glass. The bar, called simply “B,” serves cocktails and spirits.

Each room—the Grand Salon, the Boudoir/Bibliothèque, the Salle à Manger, the vaulted cellar with its view of the wine cave, and the terrace—can be privatised for events, from professional lunches to romantic dinners and private receptions. A complimentary valet service is available at lunch and dinner.

Brugmann’s recognition by the Michelin guide as a Recommended restaurant reflects the consistency and clarity of Van Eenoo’s vision: a welcoming, elegant house where the cooking is grounded in technique and driven by instinct. Gourmandise, curiosity, and intuition are the chef’s guiding words.